Vegetarian lasagne recipe

Packed full of veggies in a rich tomato sauce, layered with gluten free pasta, and topped with a rich cheese sauce

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Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 50 mins
  • Cook time: 1 hr
  • Total time: 1 hr 50 mins
  • Yield: serves 6-8

On a cold winters day there's nothing more comforting than a plate of hot, rich, vegetable lasagne. Packed full of veggies it's a great way to get (or exceed) the recommended daily servings of vegetables.

Make a large dish of this lasagne then hopefully you'll have some for leftovers, which can be quickly reheated in the microwave.

If you want to make this dish vegan then substitute the milk and cheese with non-dairy alternatives.


Vegetable pasta sauce:

2 tsp [2 tsp] olive oil
1 [1] onion, sliced
2 tbsp [2 tbsp] tomato purée/concentrate
2 x 400g [2 x 400g] canned chopped tomatoes
1 tsp [1 tsp] dried mixed herbs
1 medium [1 medium] green pepper, deseeded & sliced
1 medium [1 medium] red pepper, deseeded & sliced
250g [250g] mushrooms, sliced
2 medium [2 medium] courgettes, sliced
350g [350g] spinach (approximate weight before wilting)
freshly ground black pepper

White sauce:

5 tbsp [5 tbsp] cornstarch (cornflour)
750ml [750ml] semi-skimmed milk (substitute: non-dairy alternative)
freshly ground black pepper

Lasagne sheets:

gluten free lasagne sheets

Lasagne topping:

150g [150g] cheese, grated (the stronger flavour the better, or non-dairy alternative)
100g [100g] buffalo mozzarella (optional, or non-dairy alternative)
14 tsp [14 tsp] dried mixed herbs
14 tsp [14 tsp] crushed chillies (optional)


To make the vegetable pasta sauce:

  1. Lightly brown onion in olive oil.
  2. Add tomato concentrate and cook for 1 minute, stirring to avoid it burning.
  3. Pour in chopped tomatoes, peppers, mushrooms, herbs & courgettes. Season with freshly ground black pepper. Stir to mix well.
  4. Bring to boil, cover and reduce temperature to simmer for 30 minutes.
  5. Wilt the spinach. Make sure it is thoroughly washed, shake dry. Put in a large microwave proof bowl and microwave for 2 minutes. Put aside for making up the lasagne. Don't add it to the vegetable sauce.

To make the white sauce:

  1. Put cornstarch into a saucepan with a small amount of milk. Mix it well to get rid of any lumps. Add the rest of the milk and freshly ground pepper.
  2. Cook over a medium heat, stirring all the time, until the sauce thickens. You need to stir it constantly or lumps will form.
  3. This sauce can be made in the microwave, but you'll need to stir it often, and keep a careful eye on it to avoid it boiling over.
  4. Set aside for making up the lasagne.

To make up the lasagne:
Preheat oven: 200°C, 400°F, Gas 6

  1. Prepare the wheat/gluten free lasagne sheets according to the instructions on the packet. If it says pre-cook then do so, though we have found that usually ½ - ¾ of the cooking time recommended is better to avoid the pasta becoming too difficult to work with. Lasagne sheets that don't need pre-cooking are preferable as they cut down the preparation time.
  2. Place a few spoonfuls of the white sauce in the bottom of the baking dish. Cover the base of the dish with a layer of pasta.
  3. Spoon half of the vegetable mixture onto the pasta. Put all the spinach in an even layer over the vegetables.
  4. Put a few spoonfuls of the white sauce onto the spinach, then top that with another layer of pasta.
  5. Add the rest of the vegetable sauce, then another layer of pasta.
  6. Top with the remains of the white sauce. If you don't have enough left put some natural yogurt in to make it go further (which adds a real creaminess). Or you can make some more sauce.
  7. Top the white sauce with a generous amount of grated cheese. Sprinkle with dried herbs and freshly ground pepper and crushed chillies (optional).
  8. Bake for 60 minutes until it is bubbling and the top is golden brown.
  9. Serve on its own, with a salad, or with hot, crusty gluten free bread.